Here is an easy Instant Pot scalloped potatoes recipe you can use as the perfect cheesy side dish for the holidays or year round with dinner. Make in your Ninja Foodi or Crockpot Express pot too.
The holidays are approaching and we’ve been working on a lot of easy Instant Pot recipes around here to serve along side your main dish! These Instant Pot scalloped potatoes are always a must during Easter, Thanksgiving and Christmas dinner. (updated 1/20, affiliate links present)
A quick and easy potato dish with layers upon layers of cheesy goodness. Making it this way you’ll be able to free up your oven by cooking them in your multi cooker pressure cooker this year. 😉
- Since there are so many goodies we even created a post on Instant Pot Thanksgiving recipes which applies to Christmas Day as well and has all our recipes for the holidays there, including this one.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then LIKE our IP Facebook page for new ideas daily.
For reference, this is the pressure cooker I have and use for all recipe creations.
So we call these Instant Pot scalloped potatoes but you might know them as au gratin potatoes, same difference really.
Instant Pot scalloped potatoes
- This 1.5 quart glass bowl – if you have an 8 quart you could use a bit larger bowl
- Sliced potatoes – we like Yellow Gold yellow potatoes, they have a more buttery flavor
- Cheddar cheese – to make cheese sauce, lots of it, any variety but I would include at least half of it being sharp cheddar
- Chicken broth – don’t skip and use water, this is much better
- Salt and pepper
- Whole fat milk – way better than reduced fat
Pressure cooker scalloped potatoes
Why I love cooking in my pressure cooker
- During the holidays the oven is always full, usually too full to allow everything to get done at the same time, using your Instant Pot to cook 1 or more dishes frees your oven up
- Some of your favorite Thanksgiving sides now can be cooked and kept warm for quite some time in your Instant Pot. Just set it on warm when it’s done and take out when everything is ready
AND many main dishes can be cooked in a fraction of the time like we did with this Instant Pot ham recently.
See…..gooey and cheesy when it’s done just like you love them!
Now there are a few ways to brown these on top.
- For Instant Pots you can buy a CrispLid which turns your Instant Pot into an air fryer. Then just set to 400 for a few minutes.
- If you’re making Ninja Foodi scalloped potatoes you can just use your crisp lid.
- Keep the contents in your oven safe dish, then put under your broiler for a few minutes to brown the top.
Just cut the potatoes pretty thin and you’re going to layer the roux you’re going to make with half your cheese, then remaining cheese goes on the very top.
Cooking timing works well with Yukon Gold potatoes, russet may take a wee bit longer. Quick release is not best as you want potatoes to be very tender.
- Once the pot comes to pressure it will only take 4 minutes of cook time, and 10 min. natural release.
After you try these, or if you’re looking for more Instant Pot Thanksgiving side dishes we have some more!
- Instant Pot stuffing
- The best Instant Pot cranberry sauce – seriously cooks in 1 minute
- Holiday Instant Pot corn casserole – comes out so pretty in a bundt too!
- Try this Instant Pot cheesecake for dessert
Add an additional 1/2 cup of cheese on top before you brown it to create a really ooey gooey dish.
Here’s the printable recipe for Instant Pot au gratin potatoes. If you want to make slow cooker scalloped potatoes we have that too.
Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!
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Instant Pot Scalloped Potatoes
- 3 tbsp butter melted
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 tbsp flour all purpose
- 1.5 c milk whole milk
- 4 medium potatoes peeled, sliced into 1/16" pieces, we used Yukon Gold
- 2 c cheese white cheddar, shredded, 1/2 c reserved for top
- 1/4 c chicken broth or vegetable broth, or water, optional if you want to thin sauce out
- Peel and slice potatoes, use mandolin slicer for best results to make them thin and all the same thickness. 1/16" is best.
- In a small bowl whisk together the flour, salt, pepper until well combined and smooth. Add melted butter and then whisk in milk and broth until there are no lumps.
- In a bowl that fits inside your pressure cooker begin layering the ingredients. Start with a bit of broth mixture, then potatoes, liquid mixture, then cheese and keep repeating these layers until you've reached almost to the top. (leave a bit of room for bubbling when cooking). The top layer should be just potatoes.
- Pour 1.5 c water into the inner pot of your pressure cooker and lower down a trivet. Lower bowl on to trivet. Close lid and steam valve.
- Set to high pressure for 25 minutes. Allow to naturally release steam for 10 minutes when done, then release rest quickly.
- If you want top an ooey gooey cheesiness top with remaining 1/2 c of cheese set aside and:
- Put under your broiler for a few minutes to crisp top. Close Ninja Foodi air crisp lid if you have that machine and set to 400 degrees for a few minutes to crisp, or use CrispLid at 400 degrees for 4-5 minutes or until browned.